So apparently the big thing in hot American restaurant desserts is “crack pie,” which commands $44 per pie. Because I was intrigued, I made it for a dinner party we had last night.
It is basically a giant butter tart with a cookie crust rather than a pastry shell. I’m not gonna lie: the cookie crust definitely adds something to it. Of course, I knew that the first time I made cookie-crust butter tarts, which was maybe a decade ago.
In short, we did it first and we didn’t pretend it was worth $44 per pie, because that is not how Canada rolls.